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Now here’s a recipe that sings fall! An amazing taste that can’t be better. Your house will smell like pumpkin pie.

Pumpkin Carrot Soup

2 medium onions, diced

1/4 cup oil, your choice (I use grape seed oil)

2 cloves garlic, minced

2 carrots, grated

1 liter water

4 teaspoons chicken or vegetable soup granules

1 small pumpkin, seeded and cut in quarters

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon cinnamon

1/2 teaspoon each of nutmeg and allspice

1/4 to 1/2 cup 35% cream

Sauté onions in hot oil on medium heat until slightly translucent. Add garlic and continue to sauté until completely translucent. Add grated carrots, water and soup granules (or soup stock as desired) and cook for 10 to 15 minutes or until carrots are soft.

Meanwhile, place pumpkin pieces into a microwave safe dish and microwave on high for 10 to 15 minutes. With a large spoon, scoop out the pumpkin from the skin and add to the cooking soup, along with the seasonings (add more to taste as preferred). Simmer for 20 to 30 minutes more or until pumpkin is cooked.

Pumpkin Carrot Soup cooking

Remove from the heat and purée with a stick blender, a food processor or a blender. Stir in cream. Serve hot.